Tuscan Bean Soup

On the Menu Today~
Tuscan Bean Soup

A wonderful, warm and delicious soup.
Perfect on a cold, snowy evening~

Serve Tuscan Bean Soup with
thick, buttered sliced of hearty Italian bread.

Tuscan Bean Soup

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 green pepper, chopped
• 2 ribs celery, chopped
• 2 carrots, peeled and sliced
• 1 pound sweet Italian sausage
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons dried Italian seasoning
• 8 cups beef broth
• 1 (14 1/2 oz) can cannellini beans, drained and rinsed
• 1 (14 1/2 oz) can diced tomatoes
• 1 cup mini penne pasta
• 1 cup fresh green beans, cut in half
• 1 small zucchini, sliced
• 1 cup fresh or frozen spinach, chopped and squeezed dry if using frozen

Cooking Directions

1. In Dutch oven, heat 3 tablespoons olive oil. Saute' onion, garlic, green pepper, celery, carrots, sweet sausage, parsley flakes, salt and pepper. Cook until sausage is browned and vegetables are tender. Drain fat. Add 8 cups beef broth and diced tomatoes.
2. Bring to a boil. Add penne pasta; reduce heat to simmer. Add green beans, zucchini and spinach. Simmer for 30 minutes to 1 hour. Serve with Parmesan Cheese.

Soup, Pasta, Beans